Shrimp and Corn Chowder

Dive into a comforting bowl of Shrimp and Corn Chowder, a hearty and flavor-packed seafood soup perfect for any season. This creamy, rich dish combines tender shrimp, sweet golden corn, and velvety diced potatoes in a savory broth infused with the aromatic blend of garlic, onion, celery, and Old Bay seasoning. Thickened with a buttery roux and enriched with a splash of heavy cream, this chowder achieves a luscious texture that’s sure to warm your soul. Ready in just 45 minutes, it’s an easy, one-pot recipe ideal for weeknight dinners or cozy gatherings. Garnish with fresh parsley and a dash of paprika for a vibrant finishing touch, and serve with crusty bread or a crisp side salad for a truly satisfying meal! Perfect for lovers of seafood soups, chowders, or quick comfort food recipes.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 pound Shrimp (peeled and deveined)
• 2 cups Corn kernels (fresh, frozen, or canned)
• 2 medium Potatoes (peeled and diced)
• 1 medium Onion (diced)
• 2 stalks Celery (diced)
• 3 cloves Garlic (minced)
• 3 tablespoons Butter
• 3 tablespoons Flour
• 4 cups Chicken or seafood stock
• 1 cup Heavy cream
• 2 tablespoons Fresh parsley (chopped)
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Paprika (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, melt the butter over medium heat.

Step 2

Add the diced onion and celery to the pot. Sauté for 4-5 minutes, or until softened.

Step 3

Add the minced garlic and cook for 1 minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to create a roux. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or seafood stock, whisking continuously to prevent lumps. Bring to a simmer.

Step 6

Add the diced potatoes to the pot and cook for 10-12 minutes, or until tender.

Step 7

Stir in the corn kernels, heavy cream, Old Bay seasoning, salt, and black pepper. Simmer for 5 minutes.

Step 8

Add the shrimp to the chowder and cook for 3-4 minutes, or until they turn pink and opaque.

Step 9

Remove the pot from the heat and stir in the chopped parsley.

Step 10

Taste the chowder and adjust seasonings if needed.

Step 11

Serve hot, garnished with a sprinkle of paprika if desired. Pair with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2799.8g)

Amount per serving	% Daily Value*
Calories	2451.4

Total Fat 127.0g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 1224.5mg	0%
Sodium 7309.0mg	0%
Total Carbohydrate 193.0g	0%
Dietary Fiber 23.2g	0%
Total Sugars 36.9g
Protein 139.8g	0%

Vitamin D 817.8IU	0%
Calcium 366.4mg	0%
Iron 9.1mg	0%
Potassium 4326.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.2%

Protein: 22.6%

Carbs: 31.2%